Art
J-GLOBAL ID:201702224886515270   Reference number:17A0418188

Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

脂肪酸類添加と加熱処理による馬鈴薯澱粉の消化性の低減
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Volume: 23  Issue:Page: 339-342  Publication year: Mar. 2017 
JST Material Number: L2827A  ISSN: 1344-6606  CODEN: FSTRFS  Document type: Article
Article type: 短報  Country of issue: Japan (JPN)  Language: ENGLISH (EN)
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Applications of enzymes  ,  Food chemistry,nutritional value  ,  Food heating  ,  Starch  ,  Food additives 
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